Clam Chowder?

Question

Looking for an easy recipe

Answer 1

Easiest fastest for me
sweat onions in butter, cook your flour to make roux(thickens it)
Stick your potatoes in Microwave (prick them forsat or what a mess) til semi tender dice them up
take a can of minced and a can of whole clams(baby ones r good too)
add butter salt peper and milk( mi use half and half for richer tasting chowdah)
Simmer low, dont scorch the milk.
mmmm I want some now

Answer 2

Title: Clam Chowder
Categories: Soups/stews, Crockpot
Yield: 1 servings

3 cn Potato soup
2 cn N.e. clam chowder soup
1/2 c Butter
1 sm Onion; diced
1 pt Half & half
2 cn Clams; chopped

Mix all and simmer in crock pot for 2-4 hours. Can also
be made on stove top.





Title: CHUCK'S CLAM CHOWDER
Categories: Seafood
Yield: 6 servings

6 x Celery stalks, cut longways
2 Onions, medium peeled & chop
2 T Butter
1 qt Chicken stock, (berta's)
Black pepper, ground, add to
1/2 t Thyme, leaves, not ground (u
1 1/2 lb Potatoes, diced, skin left o
9 T Butter
1/2 c Flour
1 qt Half & half
1 qt Whole clams, course chopped
2 Cams, canned, gortons, 6 1/2
1/4 c Sherry
1/4 c Parsley, chopped for garnish

Saute celery & onions in 2T of butter for 10 minutes until opaque. Add to
chicken stock. Add the juice only from the clams reserving the meat. Bring
to a heavy simmer and add pepper and thyme. Add the potatoes skin on and
simmer until cooked but still firm. While the potatoes are cooking in the
soup, warm the milk. Make a roux with the butter & flour and when cooked,
add to the milk off heat. Stir and return to the heat and stir until
thickened. Set aside. When the potatoes are just tender, add the clam meat,
cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add
the sherry. Simmer for 2 minutes more, garnish w/ parsley and serve. From
the collection of Chuck Rippel Source: The Collection of Chuck Ripple

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New England Clam Chowder

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : American Soups & Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans clams
2 large potatoes -- diced
1/4 cup butter
1 small Maui onion -- chopped
2 cups half and half
salt and pepper -- to taste
Sherry -- optional

Drain clams; reserve liquid. Saute onions in butter. Add potatoes
and clam juice and cook until tender. Add clams, half and half and
sherry. Heat and season. Do NOT boil. Yield: 4 servings.

Answer 3

Chunky Southwestern Clam Chowder:

Traditional Northeast chowders are nothing more than cream, fish, and butter with a few crackers thrown in. Every ingredient imaginable has crept in and out of chowders through the years, but one constant remains: cream.

2 red bell peppers (about 3/4 pound)
1 jalapeño pepper
1 (10-ounce) can whole clams, undrained
1 bacon slice
1 1/2 cups chopped onion
1 1/2 tablespoons all-purpose flour
4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
2 cups fresh corn kernels (about 4 ears)
1 cup Chardonnay or other dry white wine
2 (8-ounce) bottles clam juice
3/4 cup half-and-half
1/2 cup chopped green onions
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.

Yield: 6 servings (serving size: 1 1/2 cups)

Answer 4

4 cans of sliced potatoes drained add clams one stick of chopped cerery one stick of butter 2 cups of light cream cook until thick salt and pepper to tast break up the potatoes as you cook the chowder enjoy

Answer 5

clams
1 large can (28oz)crushed tomatoes
2 cans veg all
salt & pepper
celery
parsley

stem clams and save juice from the steaming
in large pot combine all everything except clam juice add 2 cans of water. add some of the clam juice and simmer for awhile taste and if needed add more clam juice

Answer 6

Sorry I don't have a recipe...I just like your screen name

I'm Susan H also! My last name starts with H

Answer 7

It depends on which kind you are looking for, here are some recipes

http://allrecipes.com/directory/1767.asp

Answer 8

Manhattan style or New England style????